APCC STANDARDS FOR VIRGIN COCONUT OIL

1. Scope

This Standard applies to virgin coconut oil.

2. Description

Coconut oil is derived from the kernel/meal/copra of the coconut (Cocos nucifera L.).
Virgin coconut oil is obtained from the fresh and mature kernel of coconut by
mechanical or natural means with or without the application of heat, which does not
lead to alteration of the oil. Virgin coconut oil is suitable for human consumption in its
natural state.

3. Essential Composition and Quality Factors



Interim APCC Standards


Identity Characteristics
Relative density
Refractive index at 40
o
C
Moisture % wt. max.
Insoluble impurities per cent by mass
max.
Saponification Value
Iodine value
Unsaponifiable matter % by mass. max.
Specific gravity at 30 deg./ 30 deg. C
Acid Value max.
Polenske Value min.

GLC Ranges of Fatty Acid
Composition (%)
C 6:0
C 8:0
C 10:0
C 12:0
C 14:0
C 16:0
C 18:0
C 18:1
C 18:2
C 18:3 C 24:1



0.915 - 0.920
1.4480 - 1.4492
0.1 - 0.5
0.05
250 - 260 min
4.1 - 11.00
0.2 - 0.5
0.915 - 0.920
0.5
13




0.4 - 0.6
5.0 - 10.0
4.5 - 8.0
43.0 - 53.0
16.0 - 21.0
7.5 - 10.0
2.0 - 4.0
5.0 - 10.0
1.0 - 2.5
< 0.5




Quality Characteristics
Colour
Free Fatty Acid
Peroxide Value
Total Plate Count


Odour and Taste


Contaminants
Matter volatile at 105
o
C
Iron: (Fe)
Copper
Lead
Arsenic



water clean
[ 0.5%
[ 3 meq/kg oil
< 10 cfu


Free from foreign and rancid odour and
taste


0.2 %
5 mg/kg
0.4 mg/kg
0.1 mg/kg
0.1 mg/kg




4. Food Additives

None Permitted

5. Hygiene

It is recommended that the product be prepared in accordance with the GMP and
HACCP standards.

6. Labelling

The name of the food on the label shall be Virgin Coconut Oil.. The provisions of
the General Standard for the labeling of Prepackaged Foods (CODEX STAN 1 1985
(Rev. 1-1991)) shall apply.

7. Methods of Analysis and Sampling

Based on Codex Alimentarius (Volume 13).